Jerk-Spiced Brussels Sprouts, Cauliflower and Chickpeas

Jonathon Sawyer makes a fantastic jerk spice blend to sprinkle on a mix of chickpeas, cauliflower and brussels sprouts after they’ve been roasted. You’ll have some left over, but the blend is also great on shrimp and chicken.
Slideshow:Great Jerk Recipes

Ingredients

1 whole dried habanero chile, stemmed and crushed

1 tablespoon whole allspice berries

1 tablespoon coriander seeds

1 tablespoon black peppercorns

1/2 teaspoon whole cloves

1 tablespoon dried thyme

1/2 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

1/2 cup extra-virgin olive oil

One 15-ounce can chickpeas, drained and patted dry

1 pound small brussels sprouts, halved lengthwise

4 cups cauliflower florets (from 1 head)

Salt

How to Make It

Step 1

Preheat the oven to 425°. In a medium skillet, combine the habanero, allspice, coriander, peppercorns and cloves and toast over low heat, shaking the pan, until fragrant, about 2 minutes. Let cool, then transfer to a spice grinder. Add the thyme, ginger and nutmeg and grind to a powder.

Step 2

Heat a roasting pan over high heat. Add the oil and chickpeas and cook until browned and slightly crispy, about 5 minutes. Add the brussels sprouts and cauliflower, season with salt and cook, stirring, until lightly browned, about 5 minutes. Transfer the pan to the oven and roast the vegetables for about 15 minutes, until tender. Sprinkle with 1 teaspoon of the spice mixture and serve right away.

Make Ahead

The spice blend can be stored in an airtight container for up to 6 months.

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Review Body: This is so flavorful and so hearty and so ridiculously easy -- especially if you have a good jerk seasoning blend in your pantry (I plussed mine up with a few TBSPs of thyme and coriander and allspice). Also, there's a crazy amount of nutritional value. A total keeper. I had it on the side with a piece of King salmon with some sriacha mayo on top. Happiness.